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Deer Jerky Marinade 3 lb Deer meat, thinly sliced...

Deer Jerky Marinade 3 lb Deer meat, thinly sliced 3/4 c Wine, dry 1/3 c Lemon juice 1/4 c Onion, minced 1/4 c Brown sugar 2 ts Liquid smoke 1 ts Seasoned salt 1/4 ts Pepper 3 Bay leaves Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.

Venison Jerky 4 lb Venison 1 c Barbecue sauce 2 tb Liquid smoke 1 ts Chili powder 1 tb Worchestershire sauce Few grains cayenne pepper Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch slices witha a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well. Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jekry should be dark and fibrous looking and brittle enough to splinter when bent in two. Sun: Drying meat or venison jerky is not recommended in most climates Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours.

Beef Or Venison Jerky 8 lb Venison/beef roast 1 tb Salt 1/4 ts Black pepper 1 ts White pepper 1/2 ts Red pepper 1 ts Meat tenderizer 2 tb Seasoned salt 2 ts Accent 1 ts Garlic powder 1 tb Kitchen bouquet 2 tb Morton tender quick 1/3 c Worcestershire sauce 1/3 c Soy sauce 1/3 c Barbecue sauce 1/3 c Liquid smoke Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt, accent, garlic and onion powders, kitchen bouquet, morton tender quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate meat in sauce for 24 hours in a sealable plastic bag. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting. Continue to dry in warm oven if necessary. Ovens with pilot lights work especially well.

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